Category: Dessert

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Brandied Cherry Clafouti

Brandied Cherry Clafouti
Allrecipes

2 cups canned tart cherries, drained
1/4 cup brandy
2/3 cup white sugar, divided
cooking spray (such as Pam®)
1 cup milk
2/3 cup sifted all-purpose flour
3 large eggs
1 tablespoon vanilla extract
1 tablespoon lemon zest
1/4 teaspoon salt
1/8 teaspoon allspice
1 teaspoon confectioners’ sugar, or as needed

1. Mix cherries, brandy, and 1/3 cup white sugar in a bowl; let soak for 1 hour.

2. Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.

3. Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender; add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth; pour over cherries.

4. Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners’ sugar to serve.

Amount per serving (8 total)
Calories: 195 kcal 10%
Fat: 2.7 g 4%
Carbs:32.4g 10%
Protein: 4.9 g 10%
Cholesterol:82 mg 27%
Sodium: 116 mg 5%
Based on a 2,000 calorie diet

Posted on » by Ashley » Theme:

Bourbon Salted Caramel Candy

Bourbon Salted Caramel Candy
A Spicy Perspective

2 cups packed brown sugar
1 cup granulated sugar
1 1/2 cups California cream
1 cup salted California butter (2 sticks)
1 cup light corn syrup
1/2 cup bourbon
1 tablespoon vanilla extract
Course or flake sea salt

Place the sugars, heavy cream, butter, corn syrup and bourbon in a large sauce pot. Attach a candy thermometer to the edge of the pot with the tip touching the ingredients, then place over medium heat.

Bring to a boil, stirring occasionally, then reduce the heat to medium- low. Allow the mixture to simmer until it reaches 245-260 degrees F and is the desired color you like for caramel. If the temperature starts rising faster than the caramel is browning, lower the heat even more to give it time to caramelize.

Meanwhile, line a 9 X 13 inch baking dish with parchment paper and cut the corners so it folds into the dish neatly. Spray the parchment with non-stick cooking spray. Then prepare a cup of ice water to test the caramel. Once the caramel reaches at least 245 degrees F, use a spoon to drop a little bit of molten caramel into the ice water. Lift it out and test for texture. It should be firm enough to cut, yet soft enough to chew. If needed, simmer the caramel a little longer, but do not allow it to go over 260 degrees F. Once it’s ready, stir in the vanilla extract.

Carefully pour the molten caramel into the prepared dish and allow it to cool completely. You can speed up the cooling process by placing the dish in the refrigerator. Once cooled, lift the whole sheet of caramel candy out of the dish by the edges of the parchment paper and cut into 1 inch squares. Sprinkle generously with sea salt, then wrap each candy in small pieces of wax paper.

NOTE: “California” butter and cream are butter and cream that are made in California.

Posted on » by Ashley » Theme:

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies
Ambitious Kitchen

Prep time
2 hours
Cook time
10 mins
Total time
2 hours 10 mins

Nutella is stuffed between a hazelnut brown butter flavor enhanced chocolate chip cookie then sprinkled with sea salt.

Recipe type: Cookies
Serves: 2 dozen cookies

2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling

Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.

Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)

Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

If dough is hard once chilled, place out to thaw for 20-30 minutes or until you can work with it.